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You are here: Home / candy / Double Chocolate Chip and Cappuccino Crunch Cookies

Double Chocolate Chip and Cappuccino Crunch Cookies

May 18, 2013 By Laura 9 Comments

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Double Chocolate Chip & Cappuccino Crunch Cookies

I feel kind of like a cheat, sharing these right after the Snickers Cookies, but I made them both for the same canceled picnic and they were both too good not to share. Having said that, we discovered the picnic was canceled after the Snickers Cookies were baked but before these were, although I had made the dough. So I decided to bake these off later, throughout the week, thereby ensuring I took the photos of the 2 different cookie recipes at different times, necessitating different posts.

Double Chocolate Chip & Cappuccino Crunch Cookies

I’ll just have to twist your arm into looking at another cookie recipe! You won’t mind too much, will you?

These cookies are less recognizable as a variant of classic chocolate chip cookies, although they are, in fact, exactly that (just as the Snickers Cookies were). The ground coffee beans and vanilla combine to make a delicious basic cookie, hight-lighted by bittersweet chocolate and creamy sweet white chocolate, but the real star of the show is the Cappuccino Crunch, which is made by The Baker’s Kitchen, which I get at Jungle Jim’s.  I do not work for The Baker’s Kitchen, but Jungle Jim’s sells a lot of their products, so I have become a fan. This crunchy caramel-y candy is delicious and (unfortunately) unique–I do not know of any substitutes.

Double Chocolate Chip & Cappuccino Crunch Cookies

5 from 2 votes
Double Chocolate Chip & Cappuccino Crunch Cookies
Print
Double Chocolate Chip and Cappuccino Crunch Cookies
Course: Dessert
Cuisine: Cookies
Keyword: cappuccino, chocolate chips
Author: TheSpicedLife
Ingredients
  • 2 cups (8 1/2 oz) AP flour
  • 2 cups (8 1/2 oz) white whole wheat flour
  • 1 1/4 t baking soda
  • 1 1/2 t baking powder
  • 1 1/2 t coarse salt
  • 2 1/2 sticks 1 1/4 cups unsalted butter
  • 1 1/4 cups (10 oz) light brown sugar
  • 1 cup plus 2 T (8 oz) granulated sugar
  • 2 large eggs
  • 1 T natural vanilla extract
  • 2 t ground coffee beans like what you use to brew coffee, but un-used
  • 1 cup (6 oz) bittersweet chocolate chips
  • 3/4 cup white chocolate chips
  • 1 14-oz bag of The Baker's Kitchen Cappuccino Crunch
  • 2 T Vanilla sea salt mixed with 4 t sugar and 2 t instant espresso for sprinkling
Instructions
  1. Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and coffee grounds. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Cappuccino Crunch. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).
  3. When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  4. Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with vanilla-espresso sugar-salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.

 

Filed Under: candy, chocolate, chocolate chip cookies, coffee desserts, cookies, products, reviews, whole grains Tagged With: bittersweet chocolate, cappuccino, chocolate, chocolate chips, coffee, coffee grounds, cookies, instant espresso, recipe, white chocolate

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Comments

  1. laurasmess says

    May 19, 2013 at 5:08 am

    Aw yum! I wish we could buy cappuccino crunch over here, it sounds absolutely divine! I might try making a version of these cookies with plain chocolate chips as I can’t think of any suitable substitutes. Do you think it’d be acceptable to increase the amount of ground coffee in the batter to compensate? Love the idea of the espresso and vanilla sea salt sprinkle also! Thanks for the inspiration!

    Reply
    • Laura says

      May 19, 2013 at 2:36 pm

      Sure. You could also add instant espresso as well. The cookies will have a similar flavor, but the texture will be quite different, lacking the crunch from the candy.

      Reply
  2. Joanne says

    May 19, 2013 at 8:01 am

    I love that you can order the cappuccino crunch online! I’ll definitely be looking into that…because caramelly coffee flavors in a cookie…too good to pass up!

    Reply
  3. Rayna says

    May 20, 2013 at 1:15 pm

    Holy moly! These have everything I could ever want in a cookie, certainly a must make!

    Reply
  4. Rosie @ Blueberry Kitchen says

    May 20, 2013 at 3:02 pm

    These look so yummy! I love the double choc and cappuccino combo!

    Reply
  5. grace says

    May 22, 2013 at 4:10 am

    those little morsels sound like something i could eat by the handful! perfect cookies, laura. 🙂

    Reply
  6. Mary Ann C. says

    September 10, 2013 at 2:12 pm

    5 stars
    I made this today and found them to be outstanding. I didn’t add the coffee grounds or add the topping because I am not a big fan of coffee. I live in Texas but luckily I saw this recipe before we went to Cincinnati to visit our son and his family. We were a short distance from Jungle Jim’s at Eastgate and I bought a couple of bags of the Cappuccino Crunch and I am so glad that I did. Thank you for sharing.

    Reply
    • Laura says

      September 10, 2013 at 6:00 pm

      I love hearing this! So glad you got to Jungle Jim’s–that practically makes me happier than you liking the recipe lol!

      Reply
  7. Michelle @ A Dish of Daily Life says

    April 29, 2015 at 8:02 pm

    5 stars
    I love this recipe!! What an awesome treat! I don’t love coffee (although I drink it sometimes) but I love the flavor in food, especially desserts! I can’t wait to try your recipe!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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